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Pumpkin Cheesecake

freshlyhomecooked
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Ingredients
  

  • 1 1/2 cups crushed graham crackers
  • 1/2 cup butter, melted
  • 3 ( 8 oz.) packages cream cheese, softened
  • 1 ( 15 oz.) can pumpkin puree
  • 1/4 cup sour cream
  • 1 cup granulated sugar
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 2 teaspoons pumpkin pie spice

Instructions
 

  • Preheat oven to 325 F. For the graham cracker crust, in a medium bowl combine graham cracker crumbs with melted butter.
  • Press mixture into a 9-inch spring form pan. In a large bowl, using either a hand or stand mixer, beat softened cream cheese with pumpkin puree, sour cream, sugar, eggs, flour and pumpkin pie spice. Beat until smooth and creamy.
  • Pour pumpkin cheesecake mixture over the graham cracker crust. Bake for 55-60 minutes. Turn off oven and leave cheesecake in the oven for another one hour. Remove from the oven and let cool completely at room temperature. Refrigerate for at least four hours or until serving.